Honey & Saffron Grilled Shrimp – Smoky, Sweet, & Irresistible!

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Honey & Saffron Grilled Shrimp: Step-by-Step Recipe
Ingredients:

1 pound (500g) jumbo shrimp, peeled and deveined
2 tablespoons honey
½ teaspoon saffron threads (soaked in 2 tablespoons of warm water)
4 cloves garlic, minced
1 tablespoon olive oil
Juice of 1 lemon
½ teaspoon ground cumin
½ teaspoon smoked paprika
Salt and pepper, to taste
Fresh parsley or cilantro for garnish
Lemon wedges for serving
Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes before grilling)
Step-by-Step Instructions:
Step 1: Prepare the Saffron and Garlic Marinade
Soak the saffron threads: In a small bowl, add the saffron threads to 2 tablespoons of warm water. Let them soak for about 10 minutes until the water turns a rich golden-orange hue.
Mix the marinade: In a medium mixing bowl, whisk together the honey, saffron (including the water it was soaked in), minced garlic, olive oil, lemon juice, ground cumin, and smoked paprika. Season the mixture with salt and pepper according to taste.
Step 2: Marinate the Shrimp
Prep the shrimp: Make sure the jumbo shrimp are peeled and deveined, leaving the tails intact for presentation (optional).
Coat the shrimp: Place the shrimp in the bowl with the marinade and toss until each shrimp is evenly coated. Cover the bowl with plastic wrap or transfer the shrimp and marinade to a zip-top bag. Let the shrimp marinate for at least 30 minutes in the fridge for maximum flavor. You can marinate for up to 2 hours but avoid over-marinating to prevent the shrimp from becoming mushy.
Step 3: Prepare the Grill
Set up your charcoal grill: Preheat your grill to medium-high heat. If you’re using charcoal, light the coals and let them burn until they’re white-hot for a nice even temperature. You can also use a gas grill, but charcoal will give you the desired smoky flavor.
Oil the grill grates: Once the grill is hot, lightly oil the grates to prevent sticking. Use a folded paper towel dipped in oil and tongs to coat the grates.
Step 4: Skewer the Shrimp
If you’re using skewers, thread the marinated shrimp onto the soaked wooden skewers or metal skewers. You can fit 4-5 shrimp on each skewer, making sure to leave a little space between them so they cook evenly.
Alternatively, if you prefer to grill the shrimp directly, you can skip the skewers and simply grill them individually.
Step 5: Grill the Shrimp
Grill time: Place the shrimp skewers (or individual shrimp) directly over the hot coals or grill grates. Grill for 2-3 minutes per side or until the shrimp turn opaque and develop a nice char. Keep an eye on them, as shrimp cook quickly and can easily overcook, becoming rubbery.
Baste while grilling: Halfway through grilling, you can baste the shrimp with extra marinade or melted butter for added moisture and flavor.
Step 6: Serve the Grilled Shrimp
Once cooked, remove the shrimp from the grill and transfer them to a serving platter. Let them rest for a minute to allow the juices to settle.
Garnish with fresh parsley or cilantro and serve with lemon wedges on the side for a burst of fresh acidity.
Tips & Customization:
Customizing the Flavor:

Spice it up: Add a pinch of cayenne pepper or chili flakes to the marinade for a spicy kick.
Herbal twist: Add a teaspoon of dried oregano or thyme to the marinade for an herby note.
Citrus swap: Swap the lemon juice for lime juice to add a different citrus flavor.
Customization for Texture:

Grill over indirect heat: If you prefer a gentler cook with less char, grill the shrimp over indirect heat (placing them off to the side of the heat source) for a more delicate flavor.
Sear on cast iron: For a less smoky flavor but an intense sear, cook the shrimp on a cast-iron skillet instead of directly on the grill.
Serving Ideas:

Serve the grilled shrimp over a bed of couscous or a Mediterranean-style rice pilaf.
Pair them with grilled vegetables like zucchini, bell peppers, or eggplant for a balanced meal.
For a Middle Eastern twist, serve the shrimp alongside hummus, pita bread, and a cucumber-tomato salad.
Vegetarian Option:

You can use the same marinade with vegetables like mushrooms, zucchini, or bell peppers for a plant-based version of this dish. The honey and saffron marinade works beautifully with grilled veggies.
Storage and Leftovers:
Leftovers: If you have leftover shrimp, store them in an airtight container in the fridge for up to 2 days. Reheat the shrimp gently in a skillet over low heat, or eat them cold in a salad or wrap.
Marinade: You can make extra marinade and store it in the fridge for up to 1 week to use for other grilled meats or vegetables.
Enjoy your Honey & Saffron Grilled Shrimp, a dish that’s smoky, sweet, and perfectly balanced with the floral notes of saffron and the brightness of lemon!